Evening capital. (Annapolis, Md.) 1884-1910, 1887-10-17
NEW USE FoR SELLS
How q Restaurant Manager obviates the
Old System of Bawling Out Orders.

Old System of Bawling Out Orders.
''Where's my ham and eggsgn impa-
tiently asked a man of the waiter in
Clark street restaurant the other day.
''They's ccmin' sab, they's a comm. "
'But / didn't hear you give the order. "
mo, sab; we doan give no ordahs; we
touch de bells.
I've got new scheme said the man
ager, who had overheard the conversation.
81 don't know how it is with you, but it
takes away my appetite TO 60 into n res
taurant where the waiter, when he gets
an order, bawls it out at the top of his
voice. Now, in some places, after order
ing just what you did here you'd hear the
waiter shout, 'one in the dark, white
wings, hog to come along, and il You
told him that you wanted the eggs cooked
on both sides, he'd sing out, 'shipwreck
them white WINGS OF course the cook
understands that ham and eggs and a cup
of coffee are the articles called for by this
order, but to the uninitiated it is all
Greek. Walters slang is the most COM
plex jargon ever used, and why they use
ii they are unable to explain themselves.
Now, by my system all the noise and con
fusion are done away with. You never
hear any order given, and the waiters are
not obliged to leave the dining room.
But come with me and I'll show you.
The manager led the way to table near
the center of the room. Upon it were
about twenty white buttons, and at the
base of each was a label Every button
was capable of transmitting several or
ders. For instance one of the buttons
was labeled eggs" and upon a card were
the following directions: ''For boiled eggs,
ring once; eggs on toast, twice; scrambled
eggs, three times; omelet, four times"
1t was the same with steaks, as by n
different number of rings the distinction
between tenderloin, porterhouse and sir
loin, rare, medium or well done could be
conveyed to the kitchen with as much ac-
curacy and with more speed than by the
voice.
"We'll 60 down to the kitchen and see
how that end of it works, - remark !, tho
manager, leading the way to a flight Of
stairs. A savory smell of cooking meat
was waited to the visitor as he descended
the stairs. In front of half a dozen big
broilers stood as many white jacketed
cooks, with equally white caps placed
rakishly upon their heads. The manager
said that the caps were not worn for
adornment, but to prevent hairs and
dandruff from falling into the food. 81
don't know why it is, - said he, "but con-
slant working near n fire seems TO have n
tendency to cause the hair to drop out
or course that would never do, so we
oblige the men to wear linen head gear
in order to prevent any mishaps. Then,
too it looks cleaner, and in a restaurant
looks are everything"
Opposite the ranges, surrounded by a
little railing, was an annunciator re-
sembling those used in hotels to denote
the numbers of rooms. In front of it was
seated lad about 10 years of age with a
number of tickets in his hand. Each
ticket had a number printed upon it cor
responding to the number given one of
the cooks. These were called oft in rota-
ton, so that each one Of the cooks would
get the same number of dishes to serve.
Suddenly there was a whirring sound,
followed by quick snap The boy looked
up and saw the word tsteak' on q tri-
angular piece of metal Then came two
short rings and long one. The boy
looked at card and called: 'No. o. ten
derloin steak rare, with mushrooms" F"
The triangular piece of metal was put
back in its place, and in trice a juicy
steak was sizzling on the iron. 1t was
getting along toward o'clock then. and
the orders began to come in thick and fast
eve don't serve anything here but
short ORDERS" said the manager, "and
though have over fifty articles on my
bin of fare, have never found one that
could not be ordered by means of the bell.
] don't believe there's another system
like it in the country, and you can see for
yourself how much time and trouble it
saves n-Chicago Herald.